Minghao Xu

Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice

Hongyan Li, Shu Yan, Lu Yang et al. · Food Chemistry · 2020 · 86 citations

Food Chemistry, Food Physic, Rice Grains +5

Effect of dry heating treatment on multi-levels of structure and physicochemical properties of maize starch: A thermodynamic study

Ningyu Lei, Sen Chai, Minghao Xu et al. · International Journal of Biological Macromolecules · 2020 · 84 citations

Dry Heating Treatment, Health Sciences, Maize Starch +6

The utilization of oat for the production of wholegrain foods: Processing technology and products

Huijia Mao, Minghao Xu, Jingyun Ji et al. · Food Frontiers · 2021 · 42 citations · Full text

Nutrition, Engineering, Oat Grain +18

Effects of the degree of milling on starch leaching characteristics and its relation to rice stickiness

Hongyan Li, Minghao Xu, Zhijun Chen et al. · Journal of Cereal Science · 2021 · 37 citations

Engineering, Sustainable Agriculture, Agricultural Economics +4

High-pressure homogenization thinned starch paste and its application in improving the stickiness of cooked non-glutinous rice

Hongyan Li, Shu Yan, Lu Yang et al. · LWT · 2020 · 35 citations

Cooked Non-glutinous Rice, High-pressure Homogenization, Food Engineering +5